If I make a cake I like to enrich it with some nutritious ingredients including, fruit, vegetables, nuts and seeds. I also like to use interesting flour. Last year I hunted around for a basic, cake recipe that could be adapted to the seasons. I came up with a wonderful plum and almond cake which can be adapted to be gluten free by substituting gluten free flour for plain flour. This year I have tweaked the recipe and used yogurt instead of buttermilk and added a few other complementary ingredients.
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Fig, almond and yogurt cake with a warm honey glaze
This is the season for ripe, succulent figs. It is rare to taste ripe figs in this country but if you are going to now is the time to seek them out in good green grocers where they have been imported from Europe.
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Elderflower power
We love this gluten free polenta cake. It takes 10 minutes to weigh out and mix the ingredients together and just 40 minutes to cook. It can also be adapted to the flavours of the seasons.
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Potato spaghetti anyone?
We have bought a Spiralo and we love it. It is not an essential piece of kitchen equipment but it is fun to play with and we are enjoying the results.
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